Development and Upgrades of community products to add value to the creative economy based on cultural capital and resources on the Thai-Cambodian border Surin Province

Abstract

The objectives of this participatory action research with participants at the Thai-Cambodian border in Khok Takhian subdistrict, Kap Choeng district, Surin province were to: 1) develop and upgrade community healthy food product: “Bo Dong Trai Naeng,” 2) evaluate the acceptance with the healthy food product, and 3) analyze the nutritional value of healthy food product. The data were analyzed using descriptive statistics including frequencies, percentages, means, and standard deviations.

The results showed that the majority of people in Khok Takhian subdistrict belonged to the Thai-Khmer ethnic group. There was a need to develop healthy food products in the form of chili paste that used ingredients from the community that were consistent with local culture. Products developed included Bo Dong Trai Naeng (pound coconut /coconut chili paste) improved the formula and developed packaging labels that were unique and met the needs of the community. Product acceptance testing in terms of appearance, color, aroma, taste, and texture showed the level of acceptance of Bo Dong Trai Naeng products was at a high level (86.7%). Average product acceptability across all features tested was at a high level with the highest mean value being the smell (=8.27). The attribute with the lowest mean value was the color (=7.63). The nutritional analysis showed that Bo Dong Trai Naeng ฟก 4,529.80 calories per gram, and contained protein, fat, dietary fiber, and ash in the amount of 34.55, 26.44, 9.50 and 11.20 grams per 100 grams of food weight, respectively. It is recommended that related government agencies promote and support upgrading the quality of Bo Dong Tre Naeng to meet community product standards or other related standards, add marketing channels, and continue to promote it to be an outstanding product at the district and provincial levels.